Title: Green Tomatoes, Fried
Categories: Vegetable
Yield: 1 Servings

1	lb	Tomatoes, green
1		Pepper, red for contrast
1/2	c	Cream
		Butter or oil for frying
		Salt and pepper to taste

Core and cut green tomatoes. The skin may be a problem depending upon the age of the tomatoes;if necessary, peel the skins. Melt butter or shortening;fry the tomatoes until they become translucient but not mushy. Season and add the pepper for colour; add the cream being careful that it does not curdle. Enjoy

Posted by Helen Peagram in Intercook

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